Quesadillas with pumpkin and spinach

Recipe "quesadillas with pumpkin and spinach":

Quesadillas with pumpkin and spinach

Ingredients

  • 16 tortillas, wheat cakes diameter of 15 cm or 8.12 cm diameter of 20 lozenges
  • 400g mozzarella
  • 550 g pumpkin
  • 150g baby spinach
  • 2 cloves garlic
  • olive oil
  • salt, freshly ground black pepper

cooking time

1 hour

Number of servings

6-8

The complexity of cooking

easily

Kitchen

Mexican

Occasion

Meeting with friends, Lunch, Lunch, Snack, Dinner

Step by step recipe for cooking

Step 1

Quesadillas with pumpkin and spinach

Peel the pumpkin and cut into small cubes. Finely chop the garlic. Preheat a frying pan with the olive oil over medium heat. Put the pumpkin and garlic and cook for 10-13 min., Until soft. Add the spinach and cook another 3 minutes. Remove from heat, season with salt and pepper.

Step 2

Rub the grated mozzarella or Narva into small pieces.

Step 3

Quesadillas with pumpkin and spinach

Oil the one side of the cake and placethis side on a preheated over medium heat dry frying pan. On the cake, place about 1/2 cup of pumpkin filling and sprinkle with 2-3 tablespoons of cheese. Cover with the second cake and using a brush oil the upper side.

Step 4

Quesadillas with pumpkin and spinach

After 1-2 min., When the bottom tortilla and fry the cheese begins to melt, flip the quesadilla and cook the other side. Ready to pass on to a dish quesadilla. Repeat with the remaining tortillas.

step 5

When the cake is ready, cut them into 4 pieces and serve immediately to the table.

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